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Topic: Hi From Montana (Read 1421 times)

Hi everyone. I've been reading the forums in stealth mode for quite a while, and have finally decided to say something.

I've been making cheese for about 4 months now, not counting one cheddar I made about 25 years ago. I thought my interests would lie in Cheddars, Swiss, Provolone, etc. and several of my first makes were of those types. Then I discovered ripened cheeses. My first was a Gorgonzola, which I just opened. I'm really happy about the way it turned out.

Then I read both of the ripened cheese boards here from front to back and found iratherfly's excellent tutorial on Reblochon. I got everything I needed and started my first make today. So far, so good. I'll be posting as I go on the washed rind board.

Congrats with the successful Gorgonzola and good luck with the Reblochon. I'd like to make Cambozolas, but have read that learning to do well with Cams was a good first step. That's where I am--first steps. Someday I'll be on my first steps with blues, too, and then I'll mix them up.

I agree that this is a great forum, and look forward to reading about your adventures.

Larry, it's good to have another Montuckyan on these boards. You'll find that the people in the forum are not only knowledgeable but really generous with it.

Drop me a line if you have occasion to come through Missou. I'll buy you a cup of coffee and we can talk about cheese.

Hi Dave,

Yes, we're few and far between. I'm amazed at the depth of information freely given here! There are a bunch of amazingly talented and knowledgeable people on the boards. Have you started your Reblochon yet? I just put my first one in my "yeasting room".

I'm eagerly awaiting the molds, cultures, etc (that I bought from Yoav) and I plan on a Reb make this weekend. I just set up a "yeast room" for the task. I hope I don't screw it up.

Yoav is a great source for supplies. I got all my stuff for the make from him. I wish I had a lower temperature place for pressing. 73°F really accelerated acidification. Other than thak, so far, so good.